Chicken In Mustard "Cream" Sauce

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Title: CHICKEN IN MUSTARD "CREAM" SAUCE
Categories: Poultry
Yield: 1 Servings

4 Boneless skinless chicken br
3 tb Flour
2 tb Olive oil
1 c Chicken broth
2 ts Dry mustard
2 ts Cornstarch
Pepper
2 tb Fresh parsley; chopped
6 tb Dry sherry
2/3 c Ricotta cheese; low-fat
2/3 c Plain yogurt

Dredge chicken in flour. Heat oil in skillet and
brown chicken on both sides, about 7-10 minutes. Stir
a little chicken broth into dry mustard and cornstarch
to make a paste. Then stir in the rest of the broth;
add pepper. When breasts are browned, remove and keep
warm; deglaze pan with sherry. Add mustard mixture,
return chicken to pan and cook until mixture thickens.
Process ricotta with yogurt until smooth. Remove
chicken when cooked; turn heat to very low and quickly
stir in ricotta mixture. Do not boil. Serve sauce
over chicken and sprinkle with parsley.

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